Absolutely irresistible…sautéed fresh eggplant smothered in a simply homemade fire roasted tomato sauce that’s baked to perfection. I didn’t grow up in an Italian family…but I sure love making their recipes that have been past down generation after generation. Not sure if Italians used fire roasted tomatoes in their cooking…if you know…please leave a comment to let us know!! Bunches of thanks in advance!! Click on “Show more” below to get this recipe….
Baked EGGPLANT PARMESAN
Preheat oven to 350 degrees F.
1 1/2 lb. eggplant, peeled and cut into 1/2 inch rings
1 -14.5 oz. can of Fire Roasted Tomatoes, diced
2 -8 oz. cans of tomato sauce
2-3 tablespoons tomato paste
3 tablespoons olive oil
1 1/2 teaspoon oregano
1/2 teaspoon kosher salt, optional
1/2 teaspoon fresh cracked black pepper
pinch crushed red pepper
1 cup mozzarella cheese, shredded
1/4 cup onions, chopped
3 cloves garlic, chopped
In a medium mixing bowl add 3 cups cold water and 2-3 tablespoons of salt. Add eggplant rings. Submerge eggplant rings into salt water for 20 minutes. Add a small plate on top of eggplant, with heavy object, to keep eggplant submerged. After 20 minutes pour off water. Rinse eggplant in fresh water, several times, and dry on water towels.
In a 12 inch skillet. Add 1 tablespoon olive oil, onions and garlic. Sautee on low heat for 5-8 minutes.
In a 2 1/2 quart sauce pan. Add fire roasted tomatoes, tomato sauce, tomato paste, sautéed onions and garlic, oregano, crust red pepper, salt and black pepper. Cook on medium low heat for 20 minutes.
In 12-inch skillet, over medium heat, add 1-2 tablespoons olive oil. Lightly coat each eggplant ring with flour. Add to hot skillet and cook on both sides until golden brown.
In a 13 by 9 inch, lightly oiled, baking pan. Evenly add 1 cup of fire roasted tomato sauce to the bottom of baking pan. Add golden brown eggplant rings on top of tomato sauce in a single layer.
Add 1-2 tablespoons of shredded mozzarella cheese on top of each eggplant ring. Evenly spoon remaining fire roasted tomato sauce evenly over mozzarella cheese. Top with 1/2 cup freshly shredded parmesan cheese, optional.
Bake for 40-45 minutes.
Cool and enjoy!!
Serve with a crispy green garden salad.
Deronda 🙂
Ted…Now that I know you’re Italian and this is your favorite dish. Please
share with us how you would prepare this dish…if you don’t mind!! TY!
-Deronda 🙂
That would be fun, but I don’t have a channel to upload to, or a video
camera to make videos with. I don’t do anything special, just your basic
EPP that Italians make around new york city. But i could elaborate more if
you’d like. And please, no offense intended to you or your dish. I was just
stating that’s not the way I make it, no better or worse, just different.
So glad you peeled the eggplant, I hate it when you order this in a
restaurant and they don’t peel it.Thumbs Up!
Love the Big Apple!! Not offended at all…just enjoy learning different
ways of preparing this dish!! -Deronda 🙂
Yum oh I love this dish deronda thank you.
I agree…the skin has to much bitterness for cooking!! Bunches of thanks
for the Thumbs Up!!! -Deronda 🙂
Deronda, you have soooo many great recipes. But I’m Italian, and eggplant
parmagiano is my favorite dish, and I don’t agree with to much on this one.
Sorry :-[ Ted
Looks yummy, Deronda!
You have inspired me! I’m making EPP for dinner for us tonight. I’ll be
making it in a pyrex bread loaf pan. That’s good for 3-4 servings.One thing
I do differently than you is I cut the EP lengthwise, 1/4″ thick, dredged
in seasoned flour. It gets thinner after its fried so I can build 4-5
layers in the loaf pan and topped off with a heavy coat of peccorino
ramano, or, fresh mozz. Mm-mm good! I can’t wait! Lol
You’re very welcome…Angie…thanks for checking it out!! -Deronda 🙂